Mustard is a condiment (spice) made from the seeds of the Mustard plant۔ seeds are the tiny round seeds of three different plants. Mustard is the Brassicaceae family member. In this article, we talk about why mustard oil fish fry is so popular in Pakistan India, and Bangla Desh. first,
Types Of Mustard
- White mustard
- Brown Indian Mustard
- Black Mustard.
Botanical Names of Mustard
- White or yellow, Brassica alba
- Brown, Brassica juncea
- Black Brassica nigra
In India, mustard seeds are known as Brown Indian mustard. mustard’s name in Urdu is sarson. .Hardal in Hebrew, khardal in Arabic Kadhugu in Tamil, and sinapi in Latin, moutarde in French, mostarda in Italian.
Mustard is from the Cabbage family which grows fast. It grows up to 60cm 2ft tall. Mustard Yellow flowers convert into green seed fruits and each seed fruit contains around 6 seeds. Fruit seeds are ready 4 months after mustard sowing. Seed Fruits dried in about 10 days, then threshed and graded. The seed peel is rubbed off.
Mustard Use as leaves, seeds cooked or raw. Mustard seed is used as a whole, powder, or oil
Taste of Mustard
Mustard taste is Pungent Sharp Earthy and somewhat bitter taste. Mustard’s Major flavor Compound is Isothiocyanates. White Mustard seeds have a mild taste and are used in pickling. The White mustard seeds are light brown than white. White mustard seeds are bigger than brown and black seeds.
Brown Mustard seeds have a much hotter taste. Brown mustard is used in Pakistani food. Sarson ka saag is very famous in the rural area of Pakistan.
Black Mustard seeds have a quality aroma.
Mustard Oil VS Canola oil for the fish fry
The smoke point of mustard oil is 249 ° C while that of canola oil is 204 ° C. this is the reason why fish fry in mustard oil takes time and is soft fried. In canola oil, the fish fry quickly and harden after frying. If the fish in canola oil is cooked over a medium flame, the fish is cooked quickly but remains raw inside.
Why Mustard Oil Fry Fish is Papular in Pakistan?
Malik ALLAH Wasaya Fish Restaurant in Multan near Khuni Burj is famous for its unique fish flavor. The fish is cooked in mustard oil and served with sour sauce, raita, and thin bread.
Malik Allah Wasaya cooked the fish in mustard oil on a low flame for a long time. This is the secret of the fish fried in its mustard. An employee working there once told me that Malik Allah Wasaya would often get angry with a customer who was quick to fry fish.
For this reason, fry the fish in mustard oil on low heat for a long time so that the fish tastes good and the fish is cooked properly.
I used to fry fish in canola oil but later I started using mustard oil to fry fish. The taste of fish fried in mustard oil is very different from the fish fried in canola oil.
Mustard oil is used domestically and commercially to fry fish in Pakistan, India, and Bangladesh. Mustard oil is easily available in the market but its quality is low. So take mustard seeds and tap the oil yourself. Once I used mustard oil from a local company, I noticed a big difference in taste. Let me tell you a secret. If you fry fish in fresh mustard oil and its foams, then understand that mustard oil is of low quality.
How to prepare Mustad Oil for Fish Deep fried
Fresh mustard oil is crude and needs to be heated over a low flame before frying. In this method, the roughness and smell can be removed. Instead of the first fish, chop the onion and fry it in mustard oil. When the onions are dark brown, cool the oil. Now the mustard oil is ready to fry the fish.
Mustard Role in Kitchen
We Can Use Mustard in food with different methods. Stir fries, Curries, Pickling spices, marinades, rubs, sauces, Dip
Use whole Mustard seeds in curries, stir-fries, and soups. Fry tiny mustard seeds in hot oil. The seeds will pop while they’re cooking, releasing their flavorful oils, and will stop when they’re ready. Dry-roast whole seeds for pickling.
For prepared mustards, grind seeds and add liquids vinegar, or water to adjust the flavor
Experiment with prepared mustards by adding other herbs and seasonings into the mix, like chili peppers, honey, tarragon, and garlic. Add mustard to marinades, rubs, and glazes for any variety of fish or meat. Combine with robust cheeses, or stir into salad dressings or mayonnaise for dips sauces.
Vegetables and Fruits. Coconut, cucumber, leafy greens, mushrooms, onions, peas, peppers, cabbage, carrots, cauliflower, celery, potatoes, spinach, tomatoes
fish and seafood, game, lentils, ham, pork beans, beef, cheeses, chicken
Allspice, turmeric, chili peppers, cayenne, celery seeds, fenugreek seeds, garlic, ginger, honey, lemon juice, nigella, paprika, cilantro, cinnamon, bay leaf, cloves, cardamom, coriander seeds, cumin, curry leaf, curry powder, dill, fennel seeds, pepper, red pepper flakes, star anise, asafetida, tarragon.
Mustard oil Health benefits
Like its relatives in the Brassica, or cruciferous, plant family, mustard scores an A+ in the health department. It encourages healthy digestion and improves respiratory conditions by clearing out nasal passages and breaking up phlegm. Mustard also boosts blood circulation and serves as an effective anti-inflammatory, especially when applied in a compress over sore muscles and arthritic joints.
Mustard oil is useless for relieving joint and muscle pain. Mothers massage their newborns with mustard oil. He says that massage with mustard oil strengthens the muscles of children. When I was 8 years old, my legs used to ache. So my grandmother used to massage my shins with mustard oil. Massage would relieve pain in my legs.
Even now, once I had a fever and pain in my legs, the pain disappeared in a short time with the massage of mustard oil. If you have a headache, then rubbing vinegar with mustard oil also relieves the headache, but in such a situation, it is better to take medicine from a good doctor.
Mustard oil is also an essential component of the dressing table. Mustard oil is considered to be very good for scalp hair growth.
Therefore, its use is common. Its use eliminates dandruff from scalp hair. Removes hair loss and prevents breakage.